Cooking For ’68 Strawberry Tart
Strawberries and rhubarb make a tasty and economical tart. Try this recipe to prove it. You will need: Shortcrust pastry 2 cups fresh strawberries 3 cups diced rhubarb 1) cups sugar i cup flour i teaspoon salt Method: Line a deep pie plate with the shortcrust pastry. Prick base well with fork. Combine hulled strawberries, rhubarb, sugar and flour and mix well. Turn into uncooked pastry shell. Cover top with strips of pastry arranged lattice fashion. Bake at 450 for the first 10 minutes, then reduce heat to 350 and continue cooking for a further 40 minutes. Serve warm or cold with whipped cream.
Tasty Topping.—A quick and tasty topping for apples or bottled plums can be made by mixing 2oz flour with 2oz quick oats and 2oz sugar. Rub in IJoz butter and sprinkle over the fruit. Bake for 30 minutes at Reg. 5. Rice Dish.—Do not throw away left-over rice. Allow it to cool and add shrimps and com or olives and anchovies to make a tasty salad dish.
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Bibliographic details
Press, Volume CVIII, Issue 31866, 19 December 1968, Page 2
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176Cooking For ’68 Strawberry Tart Press, Volume CVIII, Issue 31866, 19 December 1968, Page 2
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